Grilled polenta slices
Ingredients
for 4 person
| 1 litre | milk water (1/2 milk, 1/2 water) |
| 1 tsp | salt |
| 200 g | medium-fine polenta |
| 3 tbsp | herbs (e.g. marjoram, rosemary, thyme, finely chopped) |
| 200 g | crème fraîche |
| 50 g | Kalamata olive, drained, pitted, finely chopped |
| 30 g | dried tomatoes in oil, drained, finely chopped |
| a little | pepper |
| 2 tbsp | olive oil |
How it's done
Herb polenta
Bring the milky water to the boil in a pan. Stir in the salt, cornmeal and herbs, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 36 cm). Leave the polenta to cool, cut into slices measuring approx. 4 x 8 cm.
Dip
Mix the crème fraîche, olives and tomatoes, season.
Charcoal/gas/electric grill
Spread both sides of the polenta slices with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Serve the polenta slices with the dip.
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